Hanley Castle High School - Grand Spring Ball and Auction - Friday 22nd April 2016
Application
Please complete the following form to apply for tickets to the forthcoming event and return it with
payment in full before 11th March 2016. We regret that ticket allocations will be made on a ‘first
come ~ first served basis’ so please don’t delay!
Costs
Tickets cost £40 per person or you can make up a complete table for 10 at £400.
Menu Choices & Wine Order
To assist Bishops Catering we ask everyone to choose their main course in advance from the menu
below and if you wish to order wine to accompany your meal please include that on your order too.
Wine, supplied by Upton Wines, will be available on the night.
Payment Methods
Cheque
Parent Pay
BACS
Please make payable to ‘Hanley Castle High School’ and write Spring Ball on reverse
Payments can be made via our online payment facility at www.parentpay.com,
which is our preferred method of payment. Please contact the school Finance Office
at finance@hanleycastlehs.org.uk if you have lost your login details.
Lloyds Bank: Sort Code 30:95:41 / Account No 23247468
Please identify your payment as Spring Ball
Please return your completed form to accompany your payment in the following ways:
By hand or post to The School Office, Hanley Castle High School, Church End, Hanley Castle, Worcestershire, WR8 0BL OR by email to
office@hanleycastlehs.org.uk
--------------------------------------------------------------------------------------------------------------------------------------------------------Please make your main course selection from the following. (If you have special dietary needs please advise and we will do our best to accommodate you.)
Menu
Main course
Chicken Breast wrapped in Bacon and Stuffed with Sundried Tomato and Cream Cheese and Chives & Light Wine Jus
or
Butternut Squash, Sage and Parmesan Risotto (Vegetarian)
All With
Hot Buttered New Potatoes, Medley of Fine Beans, Sugar Snap Peas and Mange Tout, Carrot, Swede and Parsnip Crush
Dessert
Trio of Desserts:- Lemon Posset with Ginger Biscuit, Chocolate and Nut Brownie, Sticky Toffee Pudding with Toffee Sauce